Blueberry Muffins
INGREDIENTS:
* 1 ½ cups all-purpose flour
* ¾ cup white sugar
* 2 teaspoons baking powder
* ½ teaspoon salt
* ⅓ cup vegetable oil
* 1 large egg
* ⅓ cup milk, or more as needed
* 1 cup fresh blueberries
Crumb topping:
* ½ cup white sugar
* ⅓ cup all-purpose flour
* ¼ cup butter, cubed
* 1 ½ teaspoons ground cinnamon
WHAT TO DO:
- [ ] Preheat the oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper liners.
- [ ] To make the muffins: Whisk flour, sugar, baking powder, and salt together in a large bowl.
- [ ] Pour oil into a small liquid measuring cup. Add egg and enough milk to reach the 1-cup mark; stir until combined.
- [ ] Pour into flour mixture and mix just until batter is combined. Fold in blueberries; set batter aside.
- [ ] To make the crumb topping: Combine sugar, flour, butter, and cinnamon in a small bowl. Mix with a fork until crumbly.
- [ ] Spoon batter into the prepared muffin cups, filling about 2/3 of the way. Sprinkle with crumb topping.
- [ ] Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.
*** If using a 12-cup muffin pan, you will have 4 empty cups. Add 1 tablespoon of water to the empty cup spaces when baking. Muffins tend to burn faster in a pan with empty cups.***
Baking blueberry muffins at home is one of my favorite ways to start the day or to enjoy a cozy afternoon treat. One tip I've learned from experience is to gently fold in the fresh blueberries into the batter rather than stirring vigorously. This helps prevent the berries from breaking and staining the batter entirely blue, which keeps the muffins looking appealing with distinct bursts of berry flavor. Another helpful hint involves the crumb topping: using cold, cubed butter instead of melted butter makes the crumb coating much crispier and more delightful. When mixing the topping ingredients, I like to use my fingers to rub the butter into the sugar and flour until it resembles coarse crumbs—that texture adds the perfect crunchy contrast to the soft muffins. I also suggest checking your oven temperature with an oven thermometer if you find your baked goods burn easily or bake unevenly. This maintains perfect heat for the muffins, especially since the original recipe bakes at a fairly high temperature of 400°F (200°C). If you ever need to bake these muffins in a larger 12-cup muffin tray but don’t fill all the cups, adding a tablespoon of water to the empty spaces is a great trick to prevent the muffins from burning or overbaking on one side. This helps maintain moisture and even heat distribution. Finally, experiment with mixing fresh lemon zest or a splash of vanilla extract into the batter for a unique twist on this classic blueberry muffin recipe. It adds a lovely aroma and depth of flavor that elevate the muffins beyond ordinary. Baking homemade blueberry muffins is rewarding and endlessly adaptable—perfect for anyone who enjoys a warm, sweet treat made from scratch.
